MilkyLAB Dry Salt Device LAB 06

PRODUCTS

Mozzarella, Pizza Cheese, and Analogue Cheese.

TECHNICAL FEATURES

    • This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing
    • The cheese previously stretched is conveyed to a slide into the salting station
    • The system consists of:
      • A volumetric salt feeder including hopper, feeding auger, electronic- control speed drive, lump-crusher, and minimum salt level sensor
    • Vibrating tray to guarantee a homogeneous distribution of salt on the product
    • A salt feeder tray for homogeneous distribution of salt onto the product
    • A flow acquisition unit for determining the quantity of product to be treated
    • A PLC for controlling the system, complete with a panel for modifying the working parameters (percentage of salt) and reading the production data
    • A support frame
    • Feeding group at the forming station
    • Structure constructed of AISI 316
    • Compression roller rises on the dough
    • This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing
    • The system consists of:
      • A volumetric salt feeder including hopper, feeding auger, electronic- control speed drive and minimum salt level sensor
    • A salt feeder tray for homogeneous distribution of salt onto the product
    • Heating salt pipe
    • Auger Motor transport salt with inverter to regulate the flow rate
    • The machine is supplied with an electrical control panel in Aisi 304 stainless steel/IP65 protection class
    • A support frame

TECHNICAL DATA

  • Hourly Production: 3000 kg / h

    Weight: 270 kg

    Electric Power: 2 kw

    Material: AISI 316 stainless steel

SANITIZATION

The machine is manufactured according to current regulations on hygiene and sanitization.